204 North 9th Street
Philadelphia, PA 19107
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| Tan Tan Ramen |
Ramen Noodles might as well be its own food group in my food pyramid. Whether it is Korean Cup Ramyun, Shin Ramyun, or that weird Cup Noodle stuff at the supermarkets, guaranteed I am eating this sodium-filled meal at least once a week.
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| Gyoza |
Terakawa Ramen in Philly's Chinatown had a great menu, was decently priced, and offered huge portions. I've noticed that over the past year there have been many Ramen houses opening in Philly (ie. Nom Nom Ramen, Ramen Bar). Maybe they are on to something... someone should try to open a Korean Ramyun House!
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| Pork Buns |
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| Shoyu Ramen |
Korean Ramyun is known for its spicy broth whereas Japanese Ramen usually has a fish or miso based broth and is topped with slices of pork. The first time I tried Japanese Ramen, the pork flavor was too greasy and oily for me. They say if you add garlic to the broth, it helps to get rid of the gaminess of the pork. I think the noodles are also slightly different but don't quote me on that one.
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| Spicy Ramen |
If it came down to Korean Ramyun vs. Japanese Ramen, which would you choose and why?
love, MH<3
P.S. I mastered the art of cooking Shin Ramen by the age of 9, so I think it's safe to say that my loyalty lies with Korean Ramyun. :)
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